Korean Tomato Soup with Rice and Egg Recipe
This tomato soup with rice and egg is a Korean version of the familiar “tomato broth”, but with added soy sauce and garlic that give it a deeper flavor. In Korea, simple soups like this are often eaten as a quick weekday lunch or dinner, when you need to feed the whole family from one pot. The egg poured in at the end forms delicate ribbons that are a bit like Italian stracciatella soup.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Ingredients
- tomato passata smooth sieved tomatoes - 500 ml
- water for thinning the soup - 700 ml
- rice short-grain or long-grain - 120 g
- eggs lightly beaten in a small bowl - 2 pieces
- onion finely chopped - 0.5 pieces
- garlic finely chopped - 2 cloves
- soy sauce for seasoning the soup - 2 tablespoons
- sugar balances the acidity of the tomatoes - 1 teaspoon
- vegetable oil for sautéing the onion - 1 tablespoon
- salt to taste, at the end - 0.5 teaspoons
- pepper freshly ground - 0.25 teaspoons
- chives chopped, for serving - 2 tablespoons
Main Ingredient:
tomatoes
Preparation
- Rinse the rice in a sieve under cold water until the water runs almost clear. Set aside to drain.
- Heat the oil in a pot over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned. Add the garlic and cook for 1 minute more.
- Pour in the tomato passata and water, then add the sugar and soy sauce. Stir and bring to a gentle boil.
- Add the rinsed rice, reduce the heat to medium-low, and cook for 12–15 minutes, stirring from time to time, until the rice is soft but not overcooked.
- When the rice is almost tender, taste the soup and season with salt and pepper to your liking.
- Slowly pour the beaten eggs in a thin stream into the gently simmering soup, while gently stirring the soup with a fork or chopsticks in one direction. Thin, pale egg ribbons will form.
- Cook for 1 minute more, just until the egg is set, then remove the pot from the heat. Serve the soup immediately, sprinkled with chopped chives.
Storage
In fridge:
2 days
Freezing:
No
Zupa z ryżem gęstnieje w lodówce, bo ryż wchłania płyn. Podgrzewając, dolej trochę wody i delikatnie wymieszaj, aby przywrócić odpowiednią konsystencję.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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